This Creamy Tuscan Shrimp is loaded with flavor! Succulent shrimp in creamy and rich garlic Parmesan sauce with sun dried tomatoes and spinach. The perfect dish to impress your guests.
If you are looking for an easy and quick recipe that will have everyone wondering if you have a chef hidden in your kitchen, this Creamy Tuscan Shrimp is the dish for you!
This Creamy Tuscan Shrimp recipe was inspired by a chicken dish from the Olive Garden. Making it with shrimp elevates it and also cuts on the time you will be spending in the kitchen. A win – win formula!
You can serve this Creamy Tuscan Shrimp with some Italian or French bread. Nothing like soaking up the creamy sauce with a warm and toasty piece of bread. Perfect for a light meal, lunch or appetizer. Serving it with pasta is also an excellent choice (and one I tend to follow). It makes for a wonderful more filling meal.
I have included instructions in the recipe (see below) on how to properly toss this Creamy Tuscan Shrimp with any pasta. The secret is to quickly cook your drained pasta with the shrimp so the pasta absorbs all the rich sauce flavors. A quick toss and the addition of some pasta cooking water to keep the dish creamy makes all the difference. Trust me that is how it is done in restaurants!
- You can use large, extra large, jumbo or colossal shrimp for this recipe. If served as an appetizer, use extra large or jumbo and keep the tails on for visual impact.
- If you get sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible.
- Here are few quick and flavorful shrimp recipes sure to please everyone:
Grilled Shrimp BLT Panini with Herb Aioli
Cajun Shrimp Alfredo Pasta
Sheet Pan Shrimp Fajitas with Cilantro Lime Butter
- You can substitute half and half for the heavy cream if you prefer. It won’t be as creamy and rich but it will still be amazing!
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- 2 tablespoons unsalted butter
- 6 - 8 garlic cloves, chopped finely
- 1 pound large or jumbo shrimp
- Salt and ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion, chopped
- 1/2 cup white wine*
- 1/2 cup sun dried tomato strips - not packed (about 3 ounces)**
- 1 cup heavy cream
- 1/4 cup water or vegetable broth
- 1/2 teaspoon dried Italian herbs
- 3 cups fresh baby spinach leaves
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh basil, chopped finely
- 1 tablespoon fresh parsley, chopped finely
- 12 ounces pasta cooked until al dente, drained
- 1/2 - 1 cup reserved pasta cooking water
In a large skillet over low heat, melt the butter and add the garlic. Cook on low for 2 - 3 minutes. Don't let the garlic get browned.
Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat for about 2 minutes per side or just until it starts getting pink. You want the shrimp a bit under cooked. Transfer to a bowl and set aside.
In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook for about 3 - 4 minutes or until they become soft and translucent. Add the wine and scrape the bottom of the skillet. Cook for about 3 minutes or until the wine reduces by about half.
Add the sun dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and water or broth. Simmer over low heat stirring frequently for about 2 - 3 minutes.
Add the spinach leaves and allow to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
Return the shrimp to the skillet. Add the fresh herbs and gently mix well to combine. Let the shrimp cook for about 2 - 3 minutes or until cooked through.
Add cooked pasta into the shrimp skillet. Gently mix well. Add some of the reserved pasta cooking water while mixing (a little bit at a time). You may need to add extra if the pasta is too dry. Serve hot.
*Use wine like Chardonnay or Pinot Grigio and stay away from sweet wines
** If using sun dried tomatoes packed in oil, drain them well
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